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Original Articles

Health Based Pasta: Redefining the Concept of the Next Generation Convenience Food

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Pages 9-20 | Published online: 12 Oct 2011

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (3)

Jisto Mathew, Lonappan Blossom, TK Srinivasa Gopal & Ancy Thomas. (2022) Nutritional and Quality Properties of Pasta and Noodles Incorporated with Fish/ and Fishery-Derived Ingredients Using Extrusion Technology- A Review. Journal of Aquatic Food Product Technology 31:9, pages 1002-1023.
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Adriana Lucia Wahanik, Yoon Kil Chang & Maria Teresa Pedrosa Silva Clerici. (2018) How to make pastas healthier?. Food Reviews International 34:1, pages 52-69.
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Samuel Mercier, Martin Mondor, Christine Moresoli, Sébastien Villeneuve & Bernard Marcos. (2016) Drying of Durum Wheat Pasta and Enriched Pasta: A Review of Modeling Approaches. Critical Reviews in Food Science and Nutrition 56:7, pages 1146-1168.
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Articles from other publishers (29)

Roghayeh Naseri, Kianoosh Cheghamirza, Reza Mohammadi, Leila Zarei & Ali Beheshti Aleagha. (2023) Evaluation of Grain quality and its relationship with agro-physiological traits in durum wheat. Cereal Research Communications.
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Aleksandra Yu. Kroupina, Aleksey S. Yanovsky, Varvara A. Korobkova, Ludmila A. Bespalova, Andrey V. Arkhipov, Galina I. Bukreeva, Anastasiya D. Voropaeva, Pavel Yu. Kroupin, Dmitry Y. Litvinov, Aleksandra A. Mudrova, Daniil S. Ulyanov, Gennady I. Karlov & Mikhail G. Divashuk. (2023) Allelic Variation of Glu-A1 and Glu-B1 Genes in Winter Durum Wheat and Its Effect on Quality Parameters. Foods 12:7, pages 1436.
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Bao Xing, Zhuo Zhang, Manli Zhu, Cong Teng, Liang Zou, Rui Liu, Lizhen Zhang, Xiushi Yang, Guixing Ren & Peiyou Qin. (2023) The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour. Food Chemistry 399, pages 133976.
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Abdallah Bouasla, Hibet Errahmane Gassi, Katarzyna Lisiecka & Agnieszka Wójtowicz. (2022) Application of parsley leaf powder as functional ingredient in fortified wheat pasta: nutraceutical, physical and organoleptic characteristics. International Agrophysics 36:1, pages 37-45.
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Andrea Ainsa, Sergio Roldan, Pedro L. Marquina, Pedro Roncalés, José Antonio Beltrán & Juan B. Calanche Morales. (2022) Quality parameters and technological properties of pasta enriched with a fish by‐product: A healthy novel food. Journal of Food Processing and Preservation 46:2.
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Andrea Bresciani, Maria Ambrogina Pagani & Alessandra Marti. (2022) Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality. Foods 11:3, pages 256.
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Mike Sissons. (2022) Development of Novel Pasta Products with Evidence Based Impacts on Health—A Review. Foods 11:1, pages 123.
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Ahmed M. Saad, Mohamed T. El‐Saadony, Alaa S. Mohamed, Alshaymaa I. Ahmed & Mahmoud Z. Sitohy. (2021) Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles. International Journal of Food Science & Technology 56:7, pages 3255-3268.
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Monika Michalak-Majewska, Urszula Złotek, Urszula Szymanowska, Dominik Szwajgier, Piotr Stanikowski, Małgorzata Matysek & Aldona Sobota. (2020) Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin. Applied Sciences 10:22, pages 8164.
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Pablo Martín Palavecino, María Isabel Curti, Mariela Cecilia Bustos, María Cecilia Penci & Pablo Daniel Ribotta. (2020) Sorghum Pasta and Noodles: Technological and Nutritional Aspects. Plant Foods for Human Nutrition 75:3, pages 326-336.
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Abdymanap A. Ospanov, Nurzhan Zh. Muslimov, Aigul K. Timurbekova, Laura A. Mamayeva & Gulnara B. Jumabekova. (2020) The Effect of Various Dosages of Poly-Cereal Raw Materials on the Drying Speed and Quality of Cooked Pasta During Storage. Current Research in Nutrition and Food Science Journal, pages 462-470.
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Mădălina Ungureanu-Iuga, Mihai Dimian & Silvia Mironeasa. (2020) Development and quality evaluation of gluten-free pasta with grape peels and whey powders. LWT 130, pages 109714.
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R. A. T. Nilusha, J. M. J. K. Jayasinghe, O. D. A. N. Perera & P. I. P. Perera. (2019) Development of Pasta Products with Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview. International Journal of Food Science 2019, pages 1-10.
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Katarzyna Lisiecka, Agnieszka Wójtowicz, Dariusz Dziki & Urszula Gawlik-Dziki. (2019) The influence of Cistus incanus L. leaves on wheat pasta quality. Journal of Food Science and Technology 56:9, pages 4311-4322.
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Fan Zhu & Jiecheng Li. (2019) Physicochemical and sensory properties of fresh noodles fortified with ground linseed (Linum usitatissimum). LWT 101, pages 847-853.
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Pablo M Palavecino, Pablo D Ribotta, Alberto E León & Mariela C Bustos. (2018) Gluten‐free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products. Journal of the Science of Food and Agriculture 99:3, pages 1351-1357.
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Neil Boyle, Clare Lawton & Louise Dye. (2018) The Effects of Carbohydrates, in Isolation and Combined with Caffeine, on Cognitive Performance and Mood—Current Evidence and Future Directions. Nutrients 10:2, pages 192.
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Barbara la Gatta, Mariacinzia Rutigliano, Lucia Padalino, Amalia Conte, Matteo Alessandro Del Nobile & Aldo Di Luccia. (2017) The role of hydration on the cooking quality of bran-enriched pasta. LWT 84, pages 489-496.
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Pablo Martín Palavecino, Mariela Cecilia Bustos, María Belén Heinzmann Alabí, Melani Solange Nicolazzi, María Cecilia Penci & Pablo Daniel Ribotta. (2017) Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta. Journal of Food Science 82:9, pages 2085-2093.
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Karima Laleg, Cécile Barron, Véronique Santé-Lhoutellier, Stéphane Walrand & Valérie Micard. (2016) Protein enriched pasta: structure and digestibility of its protein network. Food & Function 7:2, pages 1196-1207.
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Angelo Sicignano, Rossella Di Monaco, Paolo Masi & Silvana Cavella. (2015) From raw material to dish: pasta quality step by step. Journal of the Science of Food and Agriculture 95:13, pages 2579-2587.
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Jayne E. BockRyan WestStefania IamettiFrancesco BonomiMauro MarengoKoushik Seetharaman. (2015) Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking. Cereal Chemistry Journal 92:5, pages 460-465.
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M. C. Bustos, G. T. Perez & A. E. Leon. (2015) Structure and quality of pasta enriched with functional ingredients. RSC Advances 5:39, pages 30780-30792.
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Man Li, Ke‐Xue Zhu, Xiao‐Na Guo, Kristof Brijs & Hui‐Ming Zhou. (2014) Natural Additives in Wheat‐Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties. Comprehensive Reviews in Food Science and Food Safety 13:4, pages 347-357.
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Maria Lúcia G. Monteiro, Eliane T. Mársico, César A. Lázaro, Roberta O. R. Ribeiro, Rogério S. Jesus & Carlos A. Conte-Júnior. (2014) Flours and Instant Soup from Tilapia Wastes as Healthy Alternatives to the Food Industry. Food Science and Technology Research 20:3, pages 571-581.
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Michael Nickerson, Cuie Yan, Sylvie Cloutier & Wei Zhang. 2014. Microencapsulation in the Food Industry. Microencapsulation in the Food Industry 485 500 .
C. R. Shreenithee & P. Prabhasankar. (2013) Effect of different shapes on the quality, microstructure, sensory and nutritional characteristics of yellow pea flour incorporated pasta. Journal of Food Measurement and Characterization 7:4, pages 166-176.
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Alessandra Durazzo, Maria Zaccaria, Angela Polito, Giuseppe Maiani & Marina Carcea. (2013) Lignan Content in Cereals, Buckwheat and Derived Foods. Foods 2:1, pages 53-63.
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Margaret A. Brennan, Emma J. Derbyshire, Charles S. Brennan & Brijesh K. Tiwari. (2012) Impact of dietary fibre‐enriched ready‐to‐eat extruded snacks on the postprandial glycaemic response of non‐diabetic patients. Molecular Nutrition & Food Research 56:5, pages 834-837.
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